Samman Meshwi

Ingredients

• 8 semi-boneless quail
• 1/4 cup pomegranate molasses
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tsp ground sumac
• 1 tsp Aleppo pepper
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 2 tbsp chopped parsley
• 2 tbsp pomegranate seeds

Method

1. Whisk the pomegranate molasses, oil, lemon juice, garlic, spices and salt. Set aside 2 tbsp for glazing before it touches the raw quail.
2. Coat the quail with the rest and refrigerate for 2 hours.
3. Heat a grill to medium-high and oil the grates. Grill the quail breast side down for 4 minutes.
4. Flip, brush with the reserved glaze and grill until 165°F in the thickest part, 3 to 4 minutes more.
5. Rest for 5 minutes, then scatter with parsley and pomegranate seeds.

Notes